Roasted Tomato Soup Recipe

Roasted Tomato Soup – Prepared with oven-roasted tomato slices, garlic, spring onions and seasoned with black pepper and basil herb.

Everyone loves a hot bowl of tomato soup especially during winter season. I have altered the recipe a bit to give healthy tomato soup a new flavor which will surely tickle your taste-buds.

Same has been achieved by using spring onions (instead of regular onions) and Italian basil.  I have used dry basil. If you get fresh basil, grind a few leaves along with onion-tomato mixture. Make sure to add dry basil just before serving. You can sprinkle it directly over the soup-bowl or stir it in the pot after turning off the heat.

Pair hot roasted tomato soup with bread-sticks for a light meal.

I baked fresh whole wheat rosemary bread-sticks to go with hot roasted tomato soup.

INGREDIENTS

• 4 Large Tomatoes
• 3 Spring Onion Bulbs
• 2 Spring Onion Stalk
• 6 Garlic Cloves
• 5 Black Peppercorns
• 1/2 Tsp Black Pepper Powder
• 1/2-3/4 Tsp Basil Herb (Dry)
• 1 1/2 Tsp Sugar
• 1 1/2 Cup of Water
• Salt
• 3/4 Tbsp Oil

METHOD

1. Slice tomatoes and arrange on a baking tray.
2. Roast tomatoes for 35-40 minutes at 250°C in a preheated oven. Take the tray out of oven when you see a black/dark brown lining appear on their outer skin.
3. In the meantime, heat oil in a pan and add garlic, black peppercorns and spring onion bulb along with stalk.
4. Cook for 2-3 minutes and turn off the heat.
5. Transfer roasted tomatoes and onion-garlic paste to a grinder-jar once they are cooled down.
6. Grind till you receive a smooth paste. Add some water, if needed.
7. Transfer it to a big pot. Add sugar, black pepper powder, salt and water. Quantity of sugar might differ, depending on the sweetness of tomatoes.
8. Cook for 2-3 minutes till it starts boiling. Turn off the heat.
9. Sprinkle dry basil over soup and stir it gently.
10. Transfer to soup bowls and serve with soup-sticks.